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Home Dish Fish (Katla/Carpe) Rezala

Fish (Katla/Carpe) Rezala

Name: How to cook Fish (Katla/Carpe) Rezala - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Fish (Katla/Carpe) Rezala

One of the Mughlai delicacies that’s mostly implemented on the Mutton or Chicken… However, what if…the same thing’s applied to be done with the Fish as well ?! Absolutely an amazingly mind blowing idea of pampering myself during the weekends over the Lunch with this & piping hot steamed rice (well, that’s absolutely my very own personal choice) though it goes equally well with the hot pulao, fried rice or similar to relish on

Ingredient

Food ration :

4 people

Cooking time :

45 mins

Fish Marinade: Pieces Rohu/Katla Fish: Big Slices- Preferably (Cleaned, Washed & Very Gently Sautéd post its marinade)

To Taste

Salt

1/4 tsp

Turmeric: Optional (I use it)

1 tsp

Fresh Lemon Juice

1-2

Tempering Spices: Bay Leaves

4 pieces

Green Cardamoms

Black Cardamom

4-5 pieces

Cloves

Star Anise

Whole Dry Red Chillies

1 inch

Cinnamon Stick

1/2 tsp

Shah-Jeera/Caraway Seeds

1/2 tsp

Black Peppercorns: Whole

Wet/Ground Masalas: Onion Paste: Boiled & Puréed

1 tsp

Ginger Paste

1/2 tsp

Garlic Paste

2-3

Fresh Green Chillies: Slit

1/2 Cup

Plain Yoghurt: Well Whisked

1/4-1/2 tsp

Sugar: Optional (Recommend though)

2 tbsps

Cashews + 1 tbsp Melon Seeds (Charmagaz)= 1/2 Cup Fine & Smooth Paste

1 tsp

Coriander Powder

1 tsp

Garam Masala Powder: Homemade- (Green Cardamom, Cloves, Cinnamon & Black Cardamom)

2 tbsps

Ghee: To be used in Batches

2 tbsps

Cooking Oil: Any Veg. Oil (Strong/Pungent Odour Free)

1 tsp

Kewra Water

as required

Garnish: As you like it

Cooking instructions

* Step 1

First Up: Wash, Clean up & marinate the fish slices with some salt, fresh lemon juice & very little turmeric powder- Apply & Coat the fish pieces with the same & set aside for at least 20-30 mins time before gently shallow frying/sautéing that

* Step 2

Once frying done: Transfer them to a separate plate/dish & set aside for the time being & for its later use…

* Step 3

In the interim: Prepare the rest of the aforesaid ingredients for the further cooking process: Slightly boil one Medium sized or two small sized onions to make its fine & smooth paste/purée, once it’s cooled down & keep ready & handy… Also, prepare the Cashews-Melon Seeds Paste/Purée ready

* Step 4

Keep the Plain Yoghurt- well whisked/blended with some sugar, aforesaid & alongside, prepare the Homemade Garam Masala Powder and keep ready & set aside…with rest other ingredients Heat up a frying pan/wok/Kadhai: For furthering the cooking now, once everything is done and ready

* Step 5

Heat up a frying pan over the medium-high flame: Add in the cooking oil & a tbsp of ghee altogether & then the tempering spices to it & sauté until it turns completely fragrant and aromatic- Add in the Boiled Onion Paste to it & sauté for about a couple of mins time

* Step 6

Since the onions are boiled already & then pasted- We needn’t sauté it for longer time & when it changes its colour to slight golden- Add in the 2G Paste (Ginger & Garlic Paste), sauté until its raw smell goes off & the oil from it surfaces upto the pan…

* Step 7

Now is the good time to add in the Cashews-Melon Seeds purée to it & continue sautéing until the raw smell goes off from the same & the oil starts surfacing upto the pan again, good time to add in the well beaten plain Yoghurt to it & mix everything well together until nicely combined and well blended

* Step 8

Heat to be reduced to the low-medium while adding the curd else, chances are to get it curdled…Add in 1/2-3/4 Cup Water (Hot/Warm), to adjust your gravy consistency- Since this one’s a very rich Mughlai Dish, not much thin gravy is usually kept however, you need to checkout & adjust that accordingly to your own preferences

* Step 9

Checkout the seasonings at this point since we’ve not added salt yet while preparing the gravy, so far- Adjust it accordingly, to your taste and choice & let it come to a boil…Once it starts boiling- Add in the fried fish pieces to it, gently mix everything well together until nicely blended

* Step 10

Cover the pan and allow it to cook for at least 6-8 mins time, heat consistently to be at low- medium until it’s fully cooked now…Once done goes in the Ghee, Garam Masala Powder & a few drops of the Kewra Water to it, mix everything well together until nicely combined and well incorporated…

* Step 11

Turn off the flame now and let it sit on the hot oven for the next 10-12 mins time, in its standing position before serving it piping hot, with the equally piping hot steamed Rice/Pulao/Fried Rice or anything similar…Relish this DELISH as your sumptuous Lunch Menu or even in the Dinner, as the matter of fact